Scrambled Eggs with Cheese and Chives

1 handful Red Dog chives
8 eggs
4 ounces goat cheese or ⅓ cup shredded cheddar cheese or Parmesan cheese
½ teaspoon kosher salt
Fresh ground black pepper
2 tablespoons butter

Thinly slice the chives.

In a medium bowl, whisk the eggs together until well beaten. Crumble the goat cheese (or add the shredded cheese) and stir it into the eggs along with the kosher salt and plenty of fresh ground pepper.

In a skillet, heat the butter over medium heat. Tilt the pan to ensure the entire pan is coated in the melted butter, then pour in the eggs.

Keep the heat on medium. When the eggs begin to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds, then remove from the heat just before they fully harden. Serve immediately, garnished with chopped chives.